Stuffed Eggplant PDF Print E-mail
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Thursday, 23 June 2011 16:27

Great seafood-vegetable recipe to serve company!

Submitted by:  John Keife



  • 3 medium eggplants; dark, firm, and elongated if possible
  • ¼ TBS unsalted butter
  • 2 finely chopped large onions
  • 2 finely chopped medium bell peppers
  • 2 cups finely chopped celery
  • ¼ cup minced garlic
  • 1 ¼ pounds ground round beef
  • 1 ½ pounds shrimp, peeled and de-veined (41-50 count)
  • ½ pound andouille sausage, finely chopped
  • 2 tsp Tony Chachere’s Seasoning Mix
  • 1 TBS Worcestershire sauce
  • 1 tsp Tabasco sauce
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper
  • 1 cup sliced green onions
  • ½ cup chopped fresh parsley
  • ½ tsp basil leaves
  • 2 cups cooked white rice
  • ½ cup seasoned bread crumbs
  • 2 pats butter, cut into small pieces
  • 1 tsp paprika


  1. Wash eggplant well and cut off the stems; place a steamer over medium-high heat, add water to bottom and place eggplants into the steamer; when water comes to hard boil, count 5 minutes, then reduce to simmer; allow eggplant to steam for 10 minutes, then turn off and allow them to remain in steamer
  2. Into a large, heavy skillet over medium-high heat, add butter and melt; add onions, bell pepper, celery, and garlic and sauté for 4 minutes
  3. Add ground meat and brown over medium heat
  4. Add shrimp and andouille sausage and cook until shrimp are totally pink; about 10 minutes
  5. Add the Tony’s and next 5 ingredients and mix thoroughly; remove from heat and set aside
  6. Remove eggplants from steamer; cut each in half, lengthwise and scoop pup from center, leaving ¼” of pulp around skin; place pulp into large bowl and mash with heavy slotted spoon or potato masher
  7. Add pulp to skill with meat and shrimp and blend in well
  8. Add green onions, parsley, basil, and rice and mix thoroughly
  9. Using large spoon, fill each of the shells and place them on a lightly greased baking sheet; sprinkle evenly with bread crumbs and dot with pieces of butter
  10. Dust with paprika and bake for 30 minutes at 425°; remove and serve

Serves 6


Last Updated on Saturday, 22 August 2015 18:24